Havarti, colby and Parmesan cheeses blend into a smooth, flavorful sauce for a baked casserole of pasta and broccoli.
Penne and Cheese Gratin
- Prep Time 25 min
- Total 55 min
- Ingredients 11
- Servings 6
Ingredients
Casserole
- 8 oz. (2 1/2 cups) uncooked penne (tube-shaped pasta)
- 2 cups frozen broccoli florets
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups half-and-half
- 4 oz. (1 cup) shredded Havarti cheese
- 4 oz. (1 cup) shredded colby cheese
- 2 oz. (1/2 cup) shredded fresh Parmesan cheese
Topping
- 1 tablespoon butter, melted
- 3 tablespoons Progresso™ Italian Style Bread Crumbs
Instructions
-
Step1Heat oven to 350°F. Cook penne to desired doneness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain.
-
Step2Meanwhile, melt 1 tablespoon butter in large saucepan over medium heat. Add flour and salt; cook and stir until well blended. Gradually add half-and-half, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
-
Step3Add Havarti, colby and Parmesan cheeses; stir until melted. Add cooked penne and broccoli; mix well. Spoon into ungreased 8-inch square (2-quart) baking dish or 2-quart gratin dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top.
-
Step4Bake at 350°F. for 20 to 30 minutes or until casserole is bubbly and top is golden brown.
Nutrition
450
Calories
25g
Total Fat
20g
Protein
36g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1/6 of Recipe
- Calories
- 450
- Calories from Fat
- 230
- Total Fat
- 25g
- 38%
- Saturated Fat
- 15g
- 75%
- Cholesterol
- 75mg
- 25%
- Sodium
- 600mg
- 25%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 45%
- 45%
- Iron
- 10%
- 10%
Exchanges:
2 1/2 Starch; 1 1/2 High-Fat Meat; 2 1/2 Fat;
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